Jammin'

Emma79

I have a bucket full of plums from my garden and the intention to make into jam. I have the sugar, liquid pectin and the motivation! :A

However, I'm lacking the knowledge!! Is there a (very) simple way to jar the jam I make?

Many thanks!

Motty_2

Emma79 wrote:

IHowever, I'm lacking the knowledge!! Is there a (very) simple way to jar the jam I make?
Many thanks!

I use a ladle but be careful as it tends to me a bit messy, the jars are hot and the jam is VERY HOT. I will be doing plums myself later tonight

Richard

Emma79

Thanks Motty - I'd love to know more about your plum jam!!

Further questions: Do you have to boil the jars and how do you get them air tight? I'm sure I heard something about using greaseproof paper, but not sure why.

Biddyrolo

My mum used a small jug for filling the jars, I have a jam funnel. According to my book if you are using screw tops then you don't need waxed paper discs, just pop the tops on a soon as you've filled the jar. Not tried this method as I use discs and cellophane and find it keeps fine, sometimes for years.:rolleyes:No need to boil to seal or to sterilise,just wash,rinse and pop in a low oven while you make your jam.

foreverskint

you won't need pectin with plums......

Emma79

No pectin? You mean I paid good money for something I don't need :eek:

This is the recipie I have... let me know if yours is better. I am a bit shocked at the amount of sugar

Plum Jam

5 lb. Plums
6 ½ lb. Sugar
½ pint Water
½ Bottle liquid pectin

1. Wash plums, cut into pieces, removing as many of the stones as
desired.

2. Put the fruit and water into a large pan.

3. Bring to the boil stirring constantly.

4. Cover and simmer for 15 minutes.

5. Add sugar, heat slowly until the sugar has dissolved, stirring continually, then bring to a full rolling boil.

6. Boil hard for 2 minutes, stirring occasionally, then remove from the heat and stir in the pectin.

7. Skim, if necessary, pot quickly and cover in the usual way. (THIS IS WHAT I ORIGINALLY NEEDED HELP WITH - WHAT USUAL WAY??!!)

chloe99_2

not too sure about your recipe - i think usually you simmer uncovered to make it totally mushy and to reduce by about say 20% and then when you boil after you add the sugar (to turn it into jam) I thought it was usually more like 8 - 15 mins depending on the jam and mix etc - but then you wouldn't use pectin.....

newleaf

http://forums.moneysavingexpert.com/showthread.html?t=252017&highlight=plum+jam
Have a look at this thread - I posted a recipe for plum jam (post no 19).
No need for pectin or jam sugar with plums, they set well enough without.
I use recycled jam jars and their original screw caps. Less faffing about. Sterilise your jars by washing in hot soapy water, rinse and dry thoroughly, then stand on a tray in a low oven for half an hour. Pot jam when hot, seal immediately with screw tops. Be careful not to burn yourself. Hope this helps

Emma79

Thank you guys!! I am going to do this now.. watch this space!!

russetred

OH made pots of jam just using the pound of plums to pound of sugar ratio which worked well.But theres still hundreds of plums left so we're thinking chutney but we don,t like the fruity raisony type ones so we thought of trying indian recipes. Ive found a south indian sweet tomato chutney with garlic,chillies and our own garam masala I think i can tweak around with to give mango chutney a run for its' money. Saturday is laboratory day will reveal results in the evening